]]>http://foodiescolorado.com/2014/foodies-colorado-store-oberto-bacon-jerky-three-2-67oz-bags/feed/0Franks and sausages galorehttp://foodiescolorado.com/2014/franks-sausages-galore/
http://foodiescolorado.com/2014/franks-sausages-galore/#commentsSat, 12 Jul 2014 00:00:59 +0000http://foodiescolorado.com/?p=519Last night I cooked up a few types of franks and sausages. We have been wanting to try the new Park’s Finest and the Oscar Mayer Selects, plus a few others.

From SAVEUR Issue #166Looking down at the spicy paste that came with my sushi takeout, I marvel that I spent most of my life thinking this mixture of horseradish and green food coloring was wasabi. I only recently had my first taste of the real thing—a zesty perennial called Wasabia japonica rarely grown outside of Japan—at Markus Mead and Jennifer Bloeser's Oregon coast farm.

From SAVEUR Issue #166
Looking down at the spicy paste that came with my sushi takeout, I marvel that I spent most of my life thinking this mixture of horseradish and green food coloring was wasabi. I only recently had my first taste of the real thing—a zesty perennial called Wasabia japonica rarely grown outside of Japan—at Markus Mead and Jennifer Bloeser’s Oregon coast farm.